Stuffed Spaghetti Squash

“A really good recipe, low cal, lots of veggies. And kids love it. I'll put a few variations in it as well. Everything is approximate, so hope you can cook this way!!”
1hr 15mins
2 boats

Ingredients Nutrition


  1. Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
  2. Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
  3. Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
  4. Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
  5. If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
  6. While it's simmering--spoon out the seedy portion of the squash and discard.
  7. Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
  8. Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
  9. Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
  10. You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.

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